Italian Rainbow Cookies

Layers of soft and decadent almond bliss await you with these Italian Rainbow Cookies! Also called Venetians, Neapolitans or Tri-Colored Cookies, these delicious confections are not only a holiday staple, but also great to enjoy all year round! Layers of delicious almond cake are sandwiched with raspberry jam and topped with chocolate to create a treat that's as visually stunning as it is scrumptious.

Ingredients

• 1 cup granulated sugar
• 8 oz Amoretti® Premium Blanched Almond Paste
• 1 1/2 cup softened unsalted butter
• 4 eggs separated
• 1/4 cup milk
• 1 3/4 tsp Amoretti® Natural Almond Extract
• 2 cups all purpose flour
• 1/4 tsp red food coloring 
• 1/4 tsp green food coloring
• 1/2 cup seedless raspberry jam divided 
• 1 cup semisweet chocolate chips

Directions

1. Preheat your oven to 325 F and grease three 9-by13-inch quarter baking sheets then line each with parchment paper.
2. Using a stand mixer with a paddle attachment, combine the sugar, almond paste and 1/2 cup of softened butter. Mix until smooth and completely lump free, then add the remaining butter and continue to mix until smooth.
3. Gradually add the egg yolks, followed by the milk and almond extract and mix until combined.
4. Add the flour and slowly mix until combined, scraping down the sides of the bowl as needed. Once everything is combined, set aside.
5. In a separate bowl, whip the egg whites until they form stiff peaks and then fold the egg whites into the batter.
6. Divide the batter evenly between 3 bowls stirring the red food coloring into one bowl, the green food coloring into another leaving the third bowl uncolored. 
7. Keeping the batters separate, evenly spread them into your baking sheets and bake, rotating half way through for about 10-12 minutes.
8. Once they are done baking and have cooled completely, spread half of the raspberry jam onto the green layer and place the uncolored layer directly on top (make sure to discard the parchment paper). Spread the rest of the jam on top of the uncolored layer and place the red layer directly on top. 
9. Cover the cake with plastic wrap and top with another sheet pan. Weigh down the layers with something heavy (like plates or cans) and refrigerate for at least 4 hours. 
10. Remove the weights and plastic wrap, then melt your chocolate using your preferred method (short bursts in the microwave or using the double boiler method) and spread it over the top. Refrigerate until set (about 30 min.)
11. Once set, trim the edges and then cut into squares.
12. Enjoy!